Halloween is coming and the pumpkins are getting fat! At this time of year, with orange and yellow in the trees, I’m instinctively attracted to pumpkins. They’re in the shops, on the markets and at all the farms. I like being seasonal and get a huge desire to cook with them when they are in abundance. My mom is American and as a nation they are big pumpkin lovers…I remember being so surprised when I was a kid to discover that recipes that included pumpkins could be sweet too. And oh so delicious! That said I will wait till Thanksgiving for an old favourite, pumpkin pie…but in the mean time there are bounty of other things that pumpkins taste good in, like these;
- 12oz fresh pumpkin
- 8oz of plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2oz light brown soft sugar
- 1 egg
- 2oz butter or margarine
Cream cheese frosting
- 2oz softened butter
- 100g cream cheese (half a tub)
- 80z icing sugar
- 1/2 tsp vanilla essence
- Dr Oetker Gold Shimmer Spray
- Dr Oetker Soft Gold Pearls
- Prepare your pumpkin by removing the seeds, peeling the skin and chopping in to large chunks.
- Steam the pumpkin for half an hour until a knife runs through it easily and then transfer it to a sieve.
- Use a fork and mash the pumpkin up in the sieve to squeeze out the excess water. Pumpkin holds a lot of water so you want to remove as much as possible before you add it to the rest of your ingredients.
- Once this is done put it to one side in a small bowl and allow it to cool.
- Pre-heat the oven to 200 degrees (about 180 if it’s a fan oven)
- Sieve your flour, baking powder and cinnamon and salt in to a bowl.
- Once the pumpkin is cool add your egg and mix the two together well.
- Melt your butter and add this to your pumpkin mix.
- Pour your pumpkin mixture in to the bowl of dry ingredients and combine well. Do not over stir but make sure you’ve created a thick batter.
- Line a muffin tray with cupcake cases and distribute your mixture evenly between 12 cups.
- Bake in the centre of your oven for 20 minutes until risen and lightly golden.
- Place on a cooling rack and put to one side while you make your frosting.
- Combine all your icing ingredients in a bowl and blend until smooth…cheat and use a hand mixer if you can!
- Either pipe or spoon your mixture on to the top of your cooled muffins and then here comes the fun bit…spray liberally with Dr Oetkers Gold Shimmer Spray! I felt this was essential to maintain the golden tones of Autumn. I also topped mine with gold pearls for an extra little finish.
- Eat and enjoy!
Yet again I delved in to Granny’s recipe hoard and found a recipe for cinnamon muffins. To include my need for pumpkin I adapted the recipe by adding that and removing the milk in the original recipe. Then I made them look pretty!! I wouldn’t ordinarily ice muffins but cream cheese frosting goes so well with pumpkin and I do like a bit of decoration.